Pomegranate Bundt Cake

Pomegranate Bundt Cake


  • Cake Batter 3750g
  • Pomegranate Glaze 540g
  • Icing Sugar
Cake Batter



Pour the pomegranate glaze over the bundt cake so it drizzles down the sides.

Finish with a dusting of icing sugar if desired.


Working Method

Cake Batter

Mix the DAWN® Plain Crème Cake Base, 700g egg, 600 butter and 450g water together.
Deposit approx. 750g of the cake batter into a Bundt tin.
Bake at 160°C for 60 minutes.


Gently warm the DAWN® Fondant Sublime to 35 - 40°C.
Fold in the DAWN® Pomegranate Compound until fully incorporated.


MAKES: 5 finished Bundt cakes